Harvested Here Restaurant Week Is July 12-19

One Week, Local Foods, 25+ Creative Chefs

Monday, June 17, 2013

In its 3rd year, Harvested Here Restaurant Week is set for July 12-19 and each participating restaurant will be offering a unique menu of the summer's picks from fresh, local foods that are grown within 100 miles of Chattanooga.

Harvested Here Restaurant Week began as an awareness event, to highlight local restaurants and farms, and to encourage patrons to learn more about the source of the food they're eating when dining out. This year, over 25 Chattanooga area restaurants (mostly downtown) will participate in the event.

Taylor Monen, owner of four local restaurants, always looks forward to Restaurant Week. "All of a sudden our guests have a desire to know not only where their food is coming from, but how is was made. They are challenging us; which is exactly what we want." The Monens own Taco Mamacita, Urban Stack, Community Pie and newly opened Milk & Honey - all will participate in Harvested Here Restaurant Week.

Farms and food artisans have a role in the event as well. Many will increase their growing capacity of certain foods that restaurants will be buying for the event. Tomatoes, herbs, greens, berries and more are "in season" for July and will be peaking on menu's during the event week. "It's truly a coordinated effort between restaurants and growers, further enhancing those relationships to promote the use and consumption of locally grown foods," adds Jeff Pfitzer of Gaining Ground.

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